German braised red cabbage
Traditional german braised red cabbage recipe. Not just for christmas, but also ideal to accompany sausages or any roast. For a richer variation, use 50g butter and 30g goose fat.
Ingredients
Serves: 6
- 80g unsalted butter
- 1 large red cabbage, shredded
- 2 Granny Smith apple, peeled, cored and cut into chunks
- 4 tablespoons light brown muscavado sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground mixed spice
- 250ml cider vinegar
- 200ml water
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- In a large saucepan on medium heat, put half the butter and melt slowly. (Or if you choose the richer variation, add the goose fat and 25g of butter.)
- Add the shredded red cabbage, apple chunks, sugar and spices. Mix all together and braise for about 10 minutes, while constantly stirring to prevent burning.
- After add the cider vinegar and water. Simmer for 50 minutes on low to medium heat, stirring occasionally. At the end of cooking time add the remaining butter to give it the glossy shine.
Tip
This recipes tastes actually better if prepared one day in advance. Freezes very well.
Substitution
Also you can add a bit of dark balsamic vinegar, but therefore use less cider vinegar. Or as suggested try to braise with goose fat, rather than just butter. Its delicious! German traditional recipes ask for goose fat and butter.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (2)
Lovely , goes lovely with sausage and mash. xox - 07 Feb 2012
- 19 May 2013
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